Cole slaw is an American classic, but cabbage salads are also popular in Egypt where Suzy Karadsheh is from. This recipe is based on one in her latest cookbook, “The Mediterranean Dish: Simply Dinner,” inspired by those childhood memories. This version is lighter and brighterthan the mayo-drenched slaws we associate with barbecue and fried chicken. Sweet peppers and an abundance of herbs intensify the color and nutrients; a sprinkling of almonds addstoasty crunch. Serves 6. – Susan Puckett
Salad:
- 1 small green cabbage, cored and shredded (about 8 cups)
- ¾ teaspoon kosher salt, plus more as desired
- 1 tablespoon extra-virgin olive oil
- 1/3 cup sliced blanched or slivered almonds
- 3 scallions, stems trimmed, white and green parts finely chopped
- 1 red bell pepper, cored, seeded, and cut into short, thin strips
- ½ cup finely chopped flat-leaf parsley
- ½ cup finely chopped fresh mint leaves
Dressing:
- ¼ cup fresh lime juice (from 2 or 3 limes)
- 1/3 olive oil
- 2 to 3 teaspoons grated or finely minced garlic (2 or 3 large cloves)
- 1 teaspoon sumac
- ½ teaspoon black pepper
- Make the salad: In a large colander set over the sink, toss the cabbage with ¾ teaspoon of salt. Massage the salt into the cabbage with your hands to soften the cabbage a bit and release some of its liquid.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the almonds and cook, stirring, until golden brown, about 1 to 3 minutes. Transfer to a paper towel to drain.
- Place the salad in a large serving bowl. Add the scallions, bell pepper, parsley, mint, and toasted almonds.
- Make the dressing: In a small bowl, combine the lime juice, olive oil, garlic, sumac, and black pepper and whisk to blend.
- Pour the dressing over the cabbage mixture, toss, taste, and add more salt if desired. Serve immediately or cover and chill for an hour or two before serving.
Susan Puckett is an Atlanta-based food writer and cookbook author.
